Fair features a taste of the tropics

Citrus flavors permeate food contest at fair

Oct. 9, 2013

Dee Ann Conrad, Finest Food Contest judge, moves on to judge her second entry Tuesday during the contest at the Fairfield County Fair. This year's special ingredient was citrus. / Jess Lanning/Eagle-Gazette

Steven S. Sharp

Eagle-Gazette correspondent

Each entry for this year's Finest Food Contest had to center around citrus. / Jess Lanning/Eagle-Gazette

Karen Reed, Finest Food Contest judge, tastes a pastry Tuesday during the contest at the Fairfield County Fair. This year's special ingredient was citrus. / Jess Lanning/Eagle-Gazette

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LANCASTER — The smell of baked goods filled the air Tuesday afternoon inside the Art Hall at the Fairfield County Fairgrounds, where 11 entrants hoped their desserts would win first place in Fairfield County’s Finest Food Contest.

The theme of this year’s contest was citrus, and each of the entries was required to contain that ingredient in the most creative — and tastiest — ways possible.

Dee Conrad, one of three judges, a representative from sponsor Bremen National Banking Center, had her work cut out for her but did not seem to mind.

“I love it. It’s great,” she said. “I’m a glad recipient of the good cooks of Fairfield County.”

After sampling and rating each dish in categories such as appearance, originality, and quality and quantity of citrus, the judges took about 20 minutes to deliberate before declaring the first, second and third prize winners.

Jennifer Milliser, of Lancaster, took first place and a $150 prize for her Tropical Trifle; Josette Pierce, of Lancaster, won second place and a $100 prize with her Citrus Basil Cloud Parfait; and Don Floyd, of Baltimore, took third place and a $50 prize with his Lemon Cannoli.

There are three separate contests under the Finest Food Competition: dessert, pork dish and beef dish. The pork and beef dish contests will take place later in the week.

For Milliser, the win was a breakthrough of sorts.

“I’ve been entering this competition since 2007, and this is the first time I’ve placed a dessert,” she said. “I’ve won in the pork and beef competition but never here, so I’m quite surprised, actually.”

Before the judging was completed, Conrad asked for suggestions for the special ingredient for next year’s contest.

“I’m not sure what we’ll do, but I’ll know by March and will keep it quiet till then,” she said.